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Dolç de Mendoza is a natural sweet wine made with grapes from the Merlot, Cabernet Sauvignon, Syrah and Pinot Noir varieties from our vineyards located in the
Dolç de Mendoza is a natural sweet wine made with grapes from the varieties Merlot, Cabernet Sauvignon, Syrah and Pinot Noir from our vineyards located in the Finca El Chaconero in the place called Cabezo de la Virgen, in Villena.
Only in very special years it is possible to elaborate the Dolç of Mendoza because it is necessary of specially healthy grapes able to withstand the overripening in the plant until being harvested in the first week of December.
Sight: It has a dark cherry red with violet reflections, of high and dense layer in glass.
Nose: On the nose the abundant primary aromas of red berries such as blackberries, blueberries and strawberries impress us, leaving behind them fine smoked notes and species such as cinnamon and cloves.
Mouth:
In the mouth the high level of glycerin and residual sugar caresses the palate, after these the soft tannins and acidity cleanse us. In the long aftertaste we become the fine smoked notes and toasted bread that are kept in the mouth for a long time.
Dolç de Mendoza is a natural sweet wine made with grapes from the Merlot, Cabernet Sauvignon, Syrah and Pinot Noir varieties from our vineyards located in the
Dolç de Mendoza is a natural sweet wine made with grapes from the varieties Merlot, Cabernet Sauvignon, Syrah and Pinot Noir from our vineyards located in the Finca El Chaconero in the place called Cabezo de la Virgen, in Villena.
Only in very special years it is possible to elaborate the Dolç of Mendoza because it is necessary of specially healthy grapes able to withstand the overripening in the plant until being harvested in the first week of December.
Sight: It has a dark cherry red with violet reflections, of high and dense layer in glass.
Nose: On the nose the abundant primary aromas of red berries such as blackberries, blueberries and strawberries impress us, leaving behind them fine smoked notes and species such as cinnamon and cloves.
Mouth:
In the mouth the high level of glycerin and residual sugar caresses the palate, after these the soft tannins and acidity cleanse us. In the long aftertaste we become the fine smoked notes and toasted bread that are kept in the mouth for a long time.
